Instructions

Preheat oven to 350°F (180°C).
In a large mixing bowl, beat softened butter and erythritol together with hand mixer.
Add vanilla and salt.
Beat in almond flour, adding ~½ – ⅔ cup of flour at a time. (If your mixture isn’t turning into a dough, add 1 Tbsp of butter and adjust to desired consistency. It should hold together when pressed.)

Press into a small glass baking dish (I used a 6×8-inch dish) lined with parchment or foil.

Bake until light golden brown, about 25-30 min.

Remove from oven and allow to cool.

To make your topping, melt chocolate and coconut oil over a double boiler or in the microwave. Stir in peppermint extract.

Spread melted chocolate mixture on top of cooled shortbread and sprinkle with crushed starlight mints.